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Baccalà Alla Vicentina, prepared by Amedeo Sandri

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Baccalà Alla Vicentina

Baccalà Alla Vicentina

© Kyle Phillips, Licensed to About.Com
Baccalà alla Vicentina is, as you might guess, one of the signature dishes of the city of Vicenza, which is inland from Venice in the Veneto region of Northern Italy.

Before going further, an observation: In most of Italy Baccalà is salt cod, sold by the slab.

However, the Vicentini use the word to refer to dried cod, what is known as stoccafisso in most of Italy, or stockfish in the English-speaking world.

This Baccalà Alla Vicentina with polenta was prepared from stockfish by Chef Amedeo Sandri, who is widely known for his knowledge of traditional Vicentino cooking, and served at a presentation of Baccalà Alla Vicentina in the Regione Veneto stand of Slowfood's Salone del Gusto.

Quite simple, but very tasty, and I would have happily eaten more than they gave me.
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